Chili Grilled Cheese Sandwich
This chili grilled cheese sandwich takes two comfort food favorites and puts them together in one seriously satisfying sandwich. Warm and cheesy, it’s an easy way to use up leftover chili for lunch or dinner.
The outside gets buttery and crisp while the cheddar melts around the warm chili filling. It’s messy in the most delicious way.
If you love this chili grilled cheese, try our other sandwich recipes, like Garlic Bread Grilled Cheese Sandwiches or Chicken Caesar Sandwiches.
Why Jacqueline Loves This Recipe
- A great way to level up leftover chili.
- Ready in minutes when your chili is already made.
- Crispy, buttery bread and melted cheese make this extra comforting.
- You only need a handful of simple ingredients.
- It’s an easy lunch, dinner, or late-night meal.
Ingredients
Haven’t been to the store or have fussy eaters? Learn more about the ingredients and substitution ideas for this Chili Grilled Cheese Sandwich recipe. See exact ingredient amounts in the recipe card below.
- Bread: Use your favorite sandwich bread. White bread, sourdough, Texas toast, or a hearty country loaf all work well. Choose bread that is sturdy enough to hold the chili without falling apart.
- Chili: You’ll need 1/4 cup of prepared chili for one sandwich. Leftover homemade chili works perfectly, but you can also use canned chili. A thicker chili works best because a thin or watery chili can make the bread soggy. If you don’t have a favorite, try this easy chili sauce and keep it on the thicker side.
- Cheddar Cheese: Shredded cheddar adds a sharp, cheesy flavor and helps hold the sandwich together. I prefer shredding cheese from a block because it usually melts more smoothly than pre-shredded cheese. But bagged cheese makes prep quick and easy.
- Butter: Softened butter helps the bread become golden brown and crisp in the skillet.
- Dried Parsley and Garlic Powder: These are mixed into the butter for a quick garlic butter spread that gives the outside of the sandwich extra flavor.
Variations
Want to change it up a bit? Try these swaps for a different spin on a Chili Grilled Cheese Sandwich.
- Add different cheeses: Try mozzarella, Monterey Jack, pepper Jack, Colby Jack, or a combination of cheeses.
- Make it spicy: Use spicy chili or add sliced jalapeños to the sandwich.
- Add onions: Thinly sliced red onions or caramelized onions add extra flavor.
- Add bacon: Crispy bacon would make this sandwich even more filling and completely unnecessary in the nutritional sense. Which is exactly why it could be delicious.
How to Make a Chili Grilled Cheese Sandwich
Make the garlic butter
Add the softened butter, dried parsley, and garlic powder to a small bowl. Mix until combined.
Assemble the sandwich
Spread the garlic butter over one side of each slice of bread.
Place one slice of bread, butter side down, in a skillet over medium-low heat.
Sprinkle about half of the shredded cheddar cheese over the bread. Spoon the chili over the cheese, keeping it away from the very edges of the bread.
Top with the remaining cheese, then place the second slice of bread on top with the buttered side facing up.
Cook until golden and melted
Cook the sandwich over medium-low heat until the bottom is golden brown.
Carefully flip the sandwich and cook the other side until golden brown and the cheese is melted.
This usually takes about 3 to 5 minutes per side, depending on your skillet and the thickness of your bread.
Serve
Let the sandwich sit for a minute before slicing. This gives the melted cheese and chili a chance to settle slightly.
Serve hot.
Jacqueline’s Recipe Tips for the Best Chili Grilled Cheese
- Don’t overfill the sandwich: It can be tempting to add more chili, but too much filling makes the sandwich difficult to flip (and eat) and it’s more likely to fall apart.
- Use thick chili: If your chili has a lot of liquid, drain off some of the excess before making the sandwich.
- Cook it over medium-low heat: Grilled cheese needs a little patience. Cooking it over high heat can burn the bread before the cheese has time to melt. Medium-low heat gives you a crisp, golden outside and a warm, melted filling.
- Shred your own cheese when possible: Freshly shredded cheddar usually melts better and gives you that gooey cheese pull you’re looking for.
Kitchen Tools to Make it Easier
We’ll let you know the basics and then give some suggestions for kitchen tools that can make this recipe even easier to prepare.
- Nonstick skillet or frying pan: Makes it easier to cook and flip the sandwich without sticking.
- Spatula: A wide spatula helps support the sandwich when flipping it.
Serving Suggestions
This sandwich is filling enough to serve on its own, but you can add a simple side if you’re making it for dinner.
Try serving it with:
- Potato chips or beet chips
- French fries
- Pickles
- Cabbage crunch salad
- A simple green salad
Can I Use Leftover Chili?
Yes. This is one of the best ways to use leftover chili.
Make sure the chili is warmed before adding it to the sandwich so the cheese will melt quicker.
Can I Make This With Canned Chili?
Absolutely. Canned chili makes this recipe especially quick and easy.
Choose a thicker canned chili when possible, and warm it before assembling the sandwich.
Storage
A chili grilled cheese sandwich is best eaten immediately.
Because of the chili filling, the bread can become soft as it sits.
FAQ
A thick chili works best. Chili with ground beef, beans, or both will work as long as it isn’t too watery.
Yes. Cheddar is a classic choice, but mozzarella, Monterey Jack, pepper Jack, and Colby Jack are all good options.
More Sandwich Recipes
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Chili Grilled Cheese Sandwich Recipe
Ingredients
Equipment
Method
- Add the softened butter, dried parsley flakes, and garlic powder to a small bowl. Mix until well combined.
- Spread the garlic butter evenly over one side of each slice of bread.
- Heat a skillet over medium-low heat. Place one slice of bread in the skillet with the buttered side facing down. Add the filling. Sprinkle half of the shredded cheddar cheese over the bread. Spoon the warm chili over the cheese, keeping it away from the edges of the bread. Top with the remaining cheddar cheese. Place the second slice of bread on top with the buttered side facing up.
- Cook for 3 to 5 minutes, or until the bottom of the sandwich is golden brown.
- Carefully flip the sandwich with a spatula. Cook for another 3 to 5 minutes, until the second side is golden brown and the cheese is fully melted.
- Remove the sandwich from the skillet and let it sit for about 1 minute before slicing. Serve hot.
